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Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

Prosciuttino — a smaller, boneless version of Italian prosciutto. Same cure, smaller fo...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Beemster's goat-milk version of their classic Gouda. Tangy where the cow version is swe...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Cooked beef salami — pork-free, lightly garlicky, sliced for sandwiches. For households...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...